Glossary S
Deutsch: Steak
A steak ("roast") is generally a cut of beef sliced perpendicular to the muscle fibers, or of fish cut perpendicular to the spine. Meat steaks are usually grilled, pan-fried, or broiled, while fish steaks may also be baked. Steak can also be meat cooked in sauce, such as steak and kidney pie, or minced meat formed into a steak shape, such as Salisbury steak and hamburger steak.
Deutsch: Wasserdampf / Español: vapor de agua / Português: vapor de água / Français: vapeur d'eau / Italiano: vapore acqueo
The term Steam plays a pivotal role in food processing, preservation, and culinary techniques by leveraging the thermal energy of water vapor. As a versatile medium, it enables precise temperature control, efficient heat transfer, and hygienic treatment across diverse applications, from industrial-scale sterilization to artisanal cooking methods.
Deutsch: Dämpfen / Español: Cocción al vapor / Português: Cozimento a vapor / Français: Cuisson à la vapeur / Italiano: Cottura a vapore
Steaming in the food context refers to a cooking method in which food is cooked by the heat of steam generated from boiling water. The food does not come into direct contact with the water, but instead, it is placed above it, allowing the steam to gently cook it. Steaming is known for preserving the nutrients, flavour, and texture of food, making it a popular choice for health-conscious cooking.